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Blanche Kammerer

A baked pancake made with eggs, milk, flour, lard, and salt, served hot with powdered sugar.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Blanche Kammerer

Ingredients

Directions

Make the batter

  1. Beat eggs until very light with a Dover beater, add salt and flour, then the milk, beating all the time.

  2. Spread bottom and sides of a cold frying pan with the lard.

  3. Pour in the egg batter.

Bake and serve

  1. Place in a hot oven and bake twenty to twenty-five minutes.

  2. It should puff up at the sides and be crisp and brown.

  3. Place on a hot platter and sprinkle with powdered sugar and serve hot.

Nutrition, whole recipe (rough)

797Calories
27 gProtein
27 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whisked eggs trap air and form the structure that puffs and sets in the oven.
Flour
Provides starch that sets the batter so the pancake holds its shape after baking.
Milk
Adds moisture that turns to steam during baking, helping the pancake puff.
Lard
Fat coats the hot pan, promoting browning and crisp edges and helping release.

The step that matters

Heating the pan and oven before the batter goes in. The batter must hit a hot, greased pan in a hot oven so steam and air expand quickly and the pancake puffs. A cold pan or cool oven lets it spread and turn flat and soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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